This is so creamy and delcious! a tad sweet though, perfect consistancy for spreading on a cake!

Reviewed On: Aug. 8, 2008

i simply loved this cake! I am a lacto-vegetarian, meaning I do not eat meat or eggs, but I do eat other dairy. I love to bake, but seeing as I cannot use eggs, I usually use and egg-substitue; 1 Tbs. Corn Flour mixed with 2 Tbs. oil, instead. It works well for everything but cakes. Before I used egg-free recipes all my cakes used to crumble during transfer. So now I try to search for egg-free recipes. My sister's birthday was last week and I was searching for the perfect cake recipe. She only like plain, white, vanilla cake, so I was desperately searching for an egg free one. However I could not find it. The night before I settled for this recipe, very anxious and worried that it would crumble like in the past. Still, it sounded good and the reviews i read seemed helpful, so i made it. I was AMAZING! I was so happy about how it came out. I followed the amount given in the recipe and it made one 10" cake pan. I decided to make a second layer afterwards. It was so fast and simple to make. I only had 3 hours to make the whole cake, ice it, and decorate it before my sister came home. I had more than enough time because this cake was SOOO simple! I enjoyed making this cake more than any other cake I have made before! After letting it cool, I frosted it with some of Rick's Special Buttercream frosting, another recipe from this site, and decorating with candy (because my sister LOVES CANDY). Just a tip: If you plan to use Rick's Special Buttercream frosting, I would tone down the s

Reviewed On: Aug. 7, 2008

I am a vegetarian but do not eat eggs. I love to bake. Usually my egg substitute works on most baked goods so I have no problem. However, my cakes never have a stable base without eggs and end up breaking. When I saw this recipe I was eager to try it, hoping it would solve my cake baking problem. And boy was it great! I rose up wonderfully and was so rich, chocolaty and fluffy. I added 2 cups of semi-sweet chocolate chips to add a nice crunch. I didn't have a 9x13 in. pan so I baked mine in two pans. One was a 8x11 in. oval pan and the other a 8x8 square baking pan. I filled them 3/4 of the way and baked it for 30 minutes. It rose all the way to the top and was crusty on top and soft and fluffy on the inside. After letting it cool I iced it with chocolate butter cream frosting and white icing. My family was so eager to eat it and were waiting with their plates and forks by my side. They even ate the smaller cake without any icing. My brother even added a piece to ice cream and ate it like a warm brownie. This is a wonderful recipe I will use again!

Reviewed On: May 26, 2008